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Shallot Dartois Recipe: Cook Vegetarian Magazine

Shallot Dartois

Serves:
 6
Ready in:
 30 to 60 mins

Eco Friendly Gluten Free‏

Ingredients
  • 100g butter
  • 16 echalion (banana)
  • shallots, peeled and sliced lengthways
  • 1 bottle of vegetarian red wine
  • 10g thyme
  • 50g caster sugar
  • 200g puff pastry
  • 1 free-range egg yolk
Method
  • 1

    Heat the butter in a heavy-bottomed pan. Add the sliced shallots, season with salt and pepper and cook down for about 10 minutes.

  • 2

    Add the wine, thyme and sugar and cook until all of the liquid has evaporated and you have a rich, sticky, dark red mixture. Remove from the heat, and allow to cool.

  • 3

    Roll out the puff pastry (3-5mm thick), brush with an egg yolk and place a ‘sausage’ of shallot mixture 2.5cm away from the edge nearest you. Roll up as if making a sausage roll. Brush with the egg mix, place seam-side down and refrigerate.

  • 4

    When required place on a non-stick tray and bake at 200C/400F/Gas 6 for 12-15 minutes.

  • PER SERVING: 24.4g FAT (Excluding extras)

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Shallot Dartois Recipe: Cook Vegetarian Magazine

Shallot Dartois was taken from COOK VEGETARIAN

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